1. Heat a spray of olive oil in a large skillet over medium heat; add the onion and cook, stirring, until soft and golden, about 5 minutes. Add the garlic and stir for a minute. Add the whole tomatoes and balsamic vinegar and cook for 2 more minutes. Remove from heat, stir in the capers, cooked green beans, Italian Herbs, oregano, sea salt and pepper. Pour the mixture into a shallow baking dish and roast for 20 to 25 minutes. If tomato juices begin to splatter, cover the baking dish loosely with aluminum foil.

2. Meanwhile, bring a large pot of salted water to a rolling boil. Cook the brown rice pasta until it is al dente. Drain and briefly rinse.

3. Place the drained pasta in a warmed serving bowl and toss with the roasted tomato and green bean mixture. (If the tomatoes are still whole and you prefer them in smaller pieces, break them apart a bit.)

Serve with a generous green salad on the side, and some vegan “Parmesan”, if desired. Enjoy!

When I was creating my last recipe, Oven-Fried Okra, I suspected that the batter I used, a combination of cornmeal and brown rice flour, would make a wonderfully crunchy breading for other vegetables. I lost no time checking that theory out on one of my favorite summer veggies, eggplant. I’m happy to say that I […]

When I was first beginning my search for a new home in Portland late last Spring, Mike and Kelly took me out to a secret spot beyond the Portland area they like to hike and swim. It was a hard hike for me on a hot day, complete with walking across a log bridge with […]